Ever Had a Drink That Feels Like Dessert in Every Spoon?

When the summer heat is unbearable and plain juices just don’t excite you anymore, you need something richer… cooler… and more festive.

That’s exactly where Custard Sharbat comes in.

It’s creamy.
It’s colorful.
It’s layered with textures.

You get silky custard milk, soft sabudana, swollen sabja seeds, and fruity jelly cubes, all in one glass.

If falooda and custard had a summer baby, this would be it.

And the best part? It looks fancy, but it’s incredibly easy to make.

What is Custard Sharbat?

Custard Sharbat is a popular Indian summer special drink dessert, often served during Ramadan, family gatherings, and festive evenings.

It’s similar to falooda but lighter, simpler, and quicker to assemble.

Across regions, you’ll find variations:

• Some add rose syrup.
• Some top it with ice cream.
• Some use mixed fruit custard instead of plain vanilla.

But the base idea remains the same, chilled custard milk layered with fun textures.

Why This Custard Milk and Sago Sharbat Works So Well

Let’s break it down.

You’re combining:

• Creamy
• Chewy
• Fruity
• Cooling
• Slightly sweet

That layered texture is what makes this sharbat addictive.

Health Angle

While it’s indulgent, it also offers:

• Sabja seeds for cooling and digestion
• Sabudana for quick energy
• Milk for protein and calcium

It’s filling without being heavy, making it ideal for summer evenings.

Ingredient Breakdown

• Milk: The creamy foundation. When thickened with custard, it turns rich and silky.
• Vanilla Custard Powder: Adds body, flavor, and that signature pale-yellow color.
• Sabudana (Sago): Soft and chewy. Adds volume and makes the drink satisfying.
• Sabja Seeds (Basil Seeds): Naturally cooling. Once soaked, they swell and create a beautiful texture contrast.
• Sugar: Balances everything. Adjust based on the sweetness of the jelly.
• Strawberry & Mango Jelly

These add:

• Color contrast
• Fruity sweetness
• Bite-sized texture variation

How It All Comes Together

Start by dissolving your strawberry and mango jelly crystals in hot water. Stir well until completely dissolved; no grains should remain. Then pour them into separate trays and let them set undisturbed. This step gives you those bright, jewel-like cubes.

Meanwhile, dissolve the custard powder in a little milk. This prevents lumps later.

Now, heat your milk in a pot and add sugar. Once it warms up, slowly pour in the dissolved custard mixture while stirring continuously. Let it simmer gently for a few minutes until slightly thickened.

Don’t rush this part; custard thickens more as it cools.

Let the custard milk cool completely before refrigerating. It should be nicely chilled before assembling.

Soak sabja seeds in water and watch them bloom; they swell beautifully within minutes.

Now comes the fun part.

Take a serving glass. Add cooked sabudana first. Then spoon in soaked sabja seeds. Add cubes of strawberry and mango jelly. Finally, pour the chilled custard milk over everything.

Give it a gentle stir and top with chopped almonds and pistachios.

You’ll see layers, colors, and textures all in one glass.

That’s when you know you’ve nailed it.

🔥 Pro Tip: Always stir while adding custard slurry. If you stop stirring, lumps will form instantly.

What Problems This Recipe Solves

• Boring summer drinks
• Heavy dessert cravings
• Last-minute party beverages
• Kid-friendly festive drink
• Ramadan Iftar special idea

It’s visually impressive but practically effortless.

Diet-Friendly Adjustments

Lower Sugar Version

Reduce sugar in custard milk. Jelly already adds sweetness.

Lactose-Free Version

🌱 Vegan Swap: Use almond milk or oat milk and plant-based custard powder.

Nut-Free Version

Skip the almond and pistachio garnish.

What Goes Along with Custard Sharbat

This pairs beautifully with:

• Samosa
• Cutlets
• Pakoras
• Light evening snacks
• Iftar platters

It also works as a standalone dessert.

How to Serve Custard Sharbat

Serve in tall transparent glasses to show off the layers.

Serve chilled, never at room temperature.

For a richer presentation, add a scoop of vanilla ice cream on top.

Packing & Party Preparation Tips

Hosting guests?

Prepare everything separately:

• Custard milk (chilled)
• Jelly cubes (cut and stored)
• Cooked sabudana
• Soaked sabja seeds

Assemble just before serving.

For large gatherings, use a big glass bowl and layer everything for a buffet-style presentation.

Common Pitfalls to Avoid

• Lumpy Custard: Always dissolve custard powder first in milk.
• Too Thick Custard: Don’t overboil. It thickens further after cooling.
• Watery Sharbat: Custard milk must be chilled properly before serving.
• Overly Sweet Taste: Remember, jelly is already sweet; adjust sugar accordingly.

How to Store Custard Sharbat

Store components separately:

• Custard milk: Up to 2 days refrigerated
• Jelly cubes: 2–3 days in an airtight container
• Soaked sabja seeds: 1 day refrigerated

Do not assemble in advance for long storage.

Substitutions

You can customize easily:

• Replace mango jelly with pineapple or orange jelly
• Add rose syrup for a falooda-style twist
• Use chia seeds instead of sabja
• Add fresh fruits for fruit custard sharbat variation

How to Reheat

This drink is meant to be chilled.

If the custard thickens too much in the fridge, whisk in a little cold milk to loosen the consistency.

Do not heat after assembly.

Other Related Recipes You Might Like:-

• Royal Falooda – rich and creamy falooda layered with milk, nuts, and jelly.
• Falooda Custard Pudding – smooth custard dessert with layered textures.
• Rose Milk – classic pink milk drink loved during summer.
• Kulukki Sarbath – refreshing Kerala-style shaken lemon drink.
• Iced Lemon Tea – cool and refreshing citrus tea.
• Fruit Mixer – mixed fruit drink packed with freshness.
• Badam Milk (Refreshing Summer Drink) – nourishing almond milk beverage.
• Vanilla Milk Pudding with Strawberry Syrup – creamy milk dessert that complements chilled drinks.